We call the food which has a deep relatinoship with geology “Geo Food”.
We in troduce typical geo food here.

Tea gruel

Tea gruel
The rice was valuable in little Nanki Kumano in plains, and therefore people took “porridge” with coarse tea. A morning mist was suitable for Kumano’s deep mountain, and they were doing private cultivation and white dried compared with YU, and because it was eaten well even if time had passed, tea gruel was being generally eaten.



The one which was wrapped in the salted mustard leaf which made and corned a big rice ball is “Mehari-zushi”.
Because a rafter and the people who do speculation could eat easily, it was often eaten.
There is a theory that this was named because when eating, people open their mouths as well as eyes.  “Mehari”means to widen eyes.


Saury sushi
While moving south in Kumano-nada from Sanriku-oki from autumn to winter, fat comes off, and saury which become the light taste.It is cut open remaining its head ,cooked with vinegar, and serred with rinogaral rice.
An author from Shingu City and Haruo Sato made a poem about saury.



For the tuna fished at Kii Peninsula to be raw and be landed, the freshness is good and delicious. In particular, the Katsuura fishing port (Nachikatsuura Town) is one of the most famous as the landing bases of raw tuna where Japan is eminent.
It’s possible to eat living good tuna by freshness localness at the surrounding restaurant and accommodations.

[season December – March]



“Ken Ken fishing”is a fishing me thod to catch bonito by using lure while running a ship. “Ken Ken fishing” is the hikinawa fishing method transmitted from Hawaii in Meiji Period, and there is an opinion to which “Ken Ken” when it derives from being called, by local words.
Right after catching bonito, bonito’s blood is extracted, the bonito is taken in to the sea surface with floating ice, then carried to fish market from the offing in a short time. Though blood letting is done politely and the body of the bonito kept by the ice temperature is rich, there are light food texture and charm which stimulate follows about a tongue, and Local people preffer to eat raw bonito to lightly roasted bonito.

[season February – June,October]



Moray including gelatin is delicious.It is difficult to clear Moray because of its ossicles.And the moray is circulated as the ingredients only in the limited area including Nanki Kumano in Japan. People eat hot pot moray, lightly roasted moray,and fried moray.
Winter is the best season for fishing moray.It is a winter feature to see dried moray swung by cold wind in Nanki Kumano area. The tsukudani which made the dried one braise is local product.

[season December – February]

Kumano cow

Kumano cow

Kumano cow is originally from load cattle from Kyoto in the Heian era. And Kumano cow was kept for agricultures by “Kumano area”.  After that luxury Japanese Cattle of a Wakayama prefecture specialty “Kumano cow” were born by taking the blood chosen through in and breeding it.
The quality of meat is attentive and soft and the taste is fragrant, and meat is excellent in its own flavor. Good of the fragrance when baking more, is also charm.

Inobuta(a crossbreed between the wild boar and the pig)

Inos pig

Inobuta is the delicious meat which has softness while having the flavor of the wild boar meat. Sticking to the special hybrid which was born by Susami Town and crossed a male wild boar with a female pig as the best combination from a long study in 1970.
You can enjoy yourself for roast meat and a steak from sukiyaki and food served in a pot, boiling in water.


Then, it's separate.

Then, the name as the separation “is devious”, it’s said that it was called from “conducting traditional ceremonies to expel evil spirits”.
Only one whole village is the citrus natural hybridization kind which was growing naturally only in a village in a scattered territory, Kitayama Village in Japan. The scale of Jabara is expanded because it was revealed that it’s the unique completely new kind in the world by an investigation. After that It became popular among the internet, and then it was as a drink and local specialty of the village then separate bitter orange juice planned and sold about 20 kinds of commercializing, and which makes sales of annual over 200 million yen at a village.

Konjac of Sasabi

Shinoo's konnyaku

Konjac of Sasabi is made with “Wadama” and a konnyaku bumpkin of native breed of called Japan ancient times. If it isn’t a good place by the drainage weakly again,wadama doesn’t become big in the sun.
There was more than 100 m of old Konjac field in a gentle slope on the climbed mountain more than the present village, and a konnyaku potato of more than 1 ton a year was made. A landslide happens to this place formerly, and a slope has just become loose. Therefore not to flow through the surface and to flow through more deep places, water was land where drainage is really suitable for cultivation of wadama because of shadow in the afternoon because it was more orient slopes.
Its location replaces cedar woods at present, and it’s grown near the village, but a process of konjac is a traditional way. It smells, it’s possible to eat raw konjac,but it’s said to be “rare konjac” because there is little quantity of crop.